Ale-Berry

Written by Alexander Gunn, A Native of Badbea, and published in the Northern Ensign, June 15, 1882. Part A

The Proceedings

“A few more remarks regarding whisky smuggling. The first two days of the proceedings were occupied in brewing and boiling the wort. The latter had a great deal to do with the superior quality of “Sma’-still” whisky. While it diminished the quantity, it improved the quality. Large distillers never boil the wort. After the barm was added, it took about three days to ferment, when the ale rose high in the barrels, and as they were generally well filled, they would run over if not prevented. This was done by switches, with which we lashed the top of the barrels. This part of the process was entrusted to us young folks, and had to be attended to night and day, Sunday included.

 

Could this be described as ale-berry brose?

Ale Berry

"During this time we fed upon “ale-berry,” a dish much relished, or in other words on brose made from ale instead of water – the ale being brought to the boil, and then poured upon the meal, the same as water-brose is made. I have seen this used as food for very young children, and it was considered capital feeding”.

My Comments:

Brose was a staple food of Scots. It was an uncooked form of porridge. Oat-meal or barley-meal was mixed with boiling water and let to stand for a while. 

The ale-berry brose was obviously a favourite with those stuck in a cave near the sea. It would not seem to be a suitable food for young children these days but when starvation loomed it must have served well enough no matter what age.

 

 

These two drovers have lit a fire and prepared brose, a mixture of oatmeal and water.